Peppermint Chocolate Crinkle Cookies

Peppermint Chocolate Crinkle Cookies are a seasonal twist on a classic cookie! Full of dark chocolate and peppermint, these chocolate cookies strike a beautiful balance and melt in your mouth! These beautiful peppermint chocolate crinkles are bound to be loved! Makes 45 cookies.

peppermint chocolate crinkle cookies stacked on a small plate

Happy Tuesday, y’all!

Have you been following along with all the awesome Sweetest Season cookies? It’s been amazing to see so many bloggers join in on the fun and support Cookies for Kids’ Cancer with this year’s Sweetest Season Cookie Exchange.

I hope y’all are enjoying this as much as I am, as well as getting lots of ideas for this season.

Because, well, you know, cookies during the holidays are a must-have. 🙂

Why I love this recipe:

These Peppermint Chocolate Crinkle Cookies are like the Chocolate Crinkle Cookies I grew up with, something I came to expect every December.

This recipe, obviously, is an adaptation of the tried and true favorite, with the addition of PEPPERMINT!

This recipe gets double the peppermint flavor from pure peppermint extract, as well as crushed peppermint pieces.

Honestly, dark chocolate and peppermint is one of my favorite pairings in a dessert, and these cookies are beautifully balanced. The peppermint doesn’t overwhelm the chocolate, but it doesn’t get lost, either.

And I have a feeling these beauties are going to be requested at my home for a loooooooong time. They were that popular. And they didn’t last long at all.

More festive treats to try this holiday season: Potato Chip Cookies | Chex Mix Puppy Chow | Cranberry Crumb Bars | Dark Chocolate Peanut Butter Blossom Cookies | Peanut Butter Chocolate Fudge | Christmas Funfetti Cookies

Love cookies? Check out my Cookie Recipe Index for more ideas.

peppermint chocolate crinkle cookies on parchment paper

What you need to make this recipe:

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Let’s talk ingredients!

In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

Here’s what you need:

  • Unsalted butter—normally, we’d want the butter to be softened to make cookies, but we’re melting this with the bittersweet chocolate.
  • Granulated sugar—also known as white sugar, this is the sweetener for our cookies. There is no substitute.
  • Peppermint extract—or Peppermint Vodka if you’re feeling fancy
  • Dark chocolate—you may use chocolate chips or a bar. If you’re using a bar, chop it before you melt it.
  • Eggs—these help the cookie batter come together. We want them at room temperature.
  • All-purpose flour—we keep unbleached AP flour in our house, but the regular kind works, too. We have not attempted to make this recipe with gluten free flours or other substitutes.
  • Baking powder—this is our leavener. Make sure yours is fresh.
  • Kosher salt—I like to use a medium-grain kosher salt. You could use the same size of a sea salt, too.
  • Candy canes or peppermint candies—you can crush them yourself or you can purchase peppermint pieces in a bag, too.
  • Powdered sugar—also known as confectioner’s sugar, this is the sugar of choice for rolling the crinkle cookies in. There is no substitute.
peppermint chocolate crinkle cookies on a red napkin

How to make Peppermint Chocolate Crinkle Cookies

Make the Dough

  1. In a large glass bowl, cream the butter and sugar together with a hand mixer (or a stand mixer) until light yellow.
  2. Add the peppermint extract and eggs to the butter/sugar mixture. Mix until blended.
  3. Add the cooled, melted chocolate and stir until mixture is an even light brown.
  4. In another glass bowl, combine the unbleached all-purpose flour, baking powder and salt. Whisk until combined.
  5. Pour the dry ingredients into the wet ingredients, mixing with the hand mixer until well-combined.
  6. Using a ruber spatula, fold the crushed peppermints/candy canes into the batter.
  7. Cover with plastic wrap, and refrigerate for AT LEAST an hour. (If the dough sits for a day or more, you might need to let it sit on the counter for 15-20 minutes before baking, as it might be too solid to easily roll.)

Bake the Cookies

  1. Once the cookies have chilled for at least an hour, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, then set aside.
  2. Measure out the powdered sugar in a wide bowl.
  3. Using a cookie scooper and your hands, shape the dough into 1” balls.
  4. Roll in the powdered sugar until covered, then transfer to the prepared baking sheet.
  5. Once all the dough has been rolled, bake in the preheated oven for 15-18 minutes, or until the cookies have firmed up and are set.
  6. Cool on a cooling rack, then enjoy with a glass of milk!
chocolate crinkle cookies on a white serving tray
chocolate crinkle cookies on a red polka dot napkin

peppermint chocolate crinkle cookies on a white plate

Peppermint Chocolate Crinkle Cookies on white plate with gold polka dots

More peppermint chocolate cookie recipes:

Intrigued about making a peppermint chocolate cookie this holiday season?

Scroll on down to learn how easy these beauties are to make at home!

peppermint chocolate crinkle cookies stacked on a small plate
Yield: 45 cookies

Peppermint Chocolate Crinkle Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes

Peppermint Chocolate Crinkle Cookies are a seasonal twist on a classic cookie! Full of dark chocolate and peppermint, these chocolate cookies strike a beautiful balance and melt in your mouth! These beautiful peppermint chocolate crinkles are bound to be loved!

Ingredients

  • ½ cup unsalted butter, softened (1 stick)
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoon peppermint extract
  • ½ cup dark chocolate (60%), melted and cooled slightly
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup crushed peppermints or candy canes
  • 1 cup powdered sugar

Instructions

Make the Dough

  1. In a large glass bowl, cream the butter and sugar together with a hand mixer (or a stand mixer) until light yellow.
  2. Add the peppermint extract and eggs to the butter/sugar mixture. Mix until blended.
  3. Add the cooled, melted chocolate and stir until mixture is an even light brown.
  4. In another glass bowl, combine the unbleached all-purpose flour, baking powder and salt. Whisk until combined.
  5. Pour the dry ingredients into the wet ingredients, mixing with the hand mixer until well-combined.
  6. Using a ruber spatula, fold the crushed peppermints/candy canes into the batter.
  7. Cover with plastic wrap, and refrigerate for AT LEAST an hour. (If the dough sits for a day or more, you might need to let it sit on the counter for 15-20 minutes before baking, as it might be too solid to easily roll.)

Bake the Cookies

  1. Once the cookies have chilled for at least an hour, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, then set aside.
  2. Measure out the powdered sugar in a wide bowl.
  3. Using a cookie scooper and your hands, shape the dough into 1” balls.
  4. Roll in the powdered sugar until covered, then transfer to the prepared baking sheet.
  5. Once all the dough has been rolled, bake in the preheated oven for 15-18 minutes, or until the cookies have firmed up and are set.
  6. Cool on a cooling rack, then enjoy with a glass of milk!

Notes

Adapted from my Chocolate Crinkle Cookies recipe.

Please note the total time includes an hour of chill time in the refrigerator.

These cookies can be made 1-3 days in advance and stored covered in the refrigerator until time to bake.

How much did you love this recipe?

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10 Comments

  1. These really do sound like a melt in your mouth kind of cookie! Love the addition of peppermint pieces! Pinning for later!!

  2. Anything peppermint rates high in my book! These are so cute and pretty! So sorry for the losses of the two women you were close to.

  3. I am always intrigued by the peppermint flavor combined with the chocolate and these cookies look so delicious and pretty!!

  4. My mom always made chocolate crinkle cookies when I was growing up. They were some of my favorites! I love the idea of adding peppermint for the holidays.

  5. Confession: I’ve never actually had crinkle cookies before. But I love the gorgeous black and white contrast -they always look so stunning. What a great holiday flavor twist with the peppermint!

  6. So very sorry for your loss. Sending lots of healing prayers your way this holiday season.. These cookies look so yummy!!! Chocolate and Peppermint!! What a perfect combination!!!

  7. It’s so awesome that you are working to make a positive difference in the world! I love that you are doing that! And I love these cookies! Chocolate and peppermint is my all-time favorite flavor combo!

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